Mixed Berry Tart Slice
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Calories:
815
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 815 cal. | (39 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 34.6 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 357 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the pastry
- 2 ¼ cups all-purpose flour (plus extra for dusting)
- 1 pinch salt
- ⅔ cup butter
- 1 egg (beaten)
- For the filling
- 2 cups cream (38% fat)
- 1 tsp vanilla extract
- ½ cup butter
- ½ cup coconut sugar
- 5 eggs
- 1 ½ cups Blackberry
- 1 ¾ cups Raspberries
Preparation steps
1.
For the pastry: sift the flour and salt into a mixing bowl and rub in the the butter until the mixture resembles breadcrumbs. Add the egg and mix to a dough. If it is too stiff add a little cold water. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" flan dish or tin.
3.
Roll out the dough on a lightly floured surface and line the baking dish. Prick the pastry all over with a fork, line the pastry with non-stick baking paper and fill with rice or dried beans. Bake for 20-30 minutes until just cooked through. Remove the paper and beans.
4.
For the filling: heat the cream, vanilla and butter in a pan and bring to just under a boil. Remove from the heat
5.
Whisk together the sugar and eggs until thoroughly blended.
6.
Add half the hot cream mixture to the sugar and egg mixture, mixing until smooth.
7.
Mix in the remaining cream mixture, then pour through a sieve into a jug or bowl.
8.
Place the berries in the pastry case and pour over the cream mixture.
9.
Bake for about 30-35 minutes until the filling is just set.
